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Omachi polished only to 90%, it features polyacidic yeast no.28 which is very high in malic acid production. Look for aromas of apple skin and an incredibly fine mousse from the in bottle fermentation.
Lees were added back in after pressing to make it Kasumi or “Foggy”. For Cantillon and cider lovers… Only 13% abv.
Contemplate chilled with scallops in ponzu, aquachile, Northern Thai.
Size: 720ml
Seimaibuai: 90%
Rice: Kame-no-o (Iwate)
SMV: -4
Alcohol: 13%
Acidity: 1.5%
Amino: 1.2
Yeast: 601 (Aramasa)
Ideal Storage: 28F - 58F
Omachi polished only to 90%, it features polyacidic yeast no.28 which is very high in malic acid production. Look for aromas of apple skin and an incredibly fine mousse from the in bottle fermentation.
Lees were added back in after pressing to make it Kasumi or “Foggy”. For Cantillon and cider lovers… Only 13% abv.
Contemplate chilled with scallops in ponzu, aquachile, Northern Thai.
Size: 720ml
Seimaibuai: 90%
Rice: Kame-no-o (Iwate)
SMV: -4
Alcohol: 13%
Acidity: 1.5%
Amino: 1.2
Yeast: 601 (Aramasa)
Ideal Storage: 28F - 58F